Sunday Baked Eggplant Parmesan

Name: Sunday Baked Eggplant Parmesan
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 medium eggplants, sliced into 1/4-inch rounds; 1 teaspoon salt; 2 cups marinara sauce; 2 cups shredded mozzarella cheese; 1 cup grated Parmesan cheese; 1 cup all-purpose flour; 2 large eggs, beaten; 1 cup breadcrumbs; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Fresh basil leaves, for garnish

Highlighted under: Cozy Food

I absolutely love making Sunday Baked Eggplant Parmesan for a cozy family gathering. This dish has become a staple in my kitchen, bringing richness and flavor that everyone enjoys. The layers of tender eggplant, zesty marinara, and gooey cheese create a comforting meal that's hard to resist. Plus, it’s a fantastic way to enjoy vegetables while satisfying my cheesy cravings. Whether paired with a fresh salad or served with crusty bread, this baked eggplant parmesan never fails to impress my family and friends.

Created by

Octavia Bellamy

Last updated on 2026-01-13T02:23:35.608Z

When I first tried making this dish, I was amazed at how easy and rewarding it was. The secret lies in salting the eggplant beforehand to draw out excess moisture and bitterness, which results in a creamy texture once baked. I remember the first time I took it out of the oven – the aroma of melted cheese and marinara filled the kitchen, making it hard to wait before diving in.

Another tip I discovered is layering the ingredients in a specific order. Start with marinara at the bottom to keep the eggplant moist, and then alternate layers of eggplant, cheese, and sauce. This method ensures that every bite is packed with flavor, making each mouthful a delicious experience. My family always asks for seconds!

        Why You'll Love This Recipe
        Crispy baked eggplant slices that add great texture
Rich, homemade marinara sauce bursting with flavor
Layered with gooey cheese that's irresistible

      

Perfecting the Eggplant

When preparing the eggplant, don’t skip the salting step. This crucial technique draws out excess moisture and helps eliminate any inherent bitterness, resulting in a more pleasant flavor. After salting for 30 minutes, you'll notice beads of water on the surface of the slices. Rinse them thoroughly to remove the salt, then pat dry with paper towels. This process is essential, especially for larger or older eggplants, which tend to be more bitter.

Choosing the right eggplant is also key. Look for firm, smooth-skinned eggplants that feel heavy for their size. Smaller varieties tend to have fewer seeds, which enhances the dish's overall texture. If you're feeling adventurous, try using different varieties such as Japanese or baby eggplants for a unique spin on this classic dish.

The Art of Breading

Setting up a proper breading station is vital for achieving that perfect crunch. I recommend using a wide, shallow dish for the flour and breadcrumbs, which allows for easy coating of each slice. Mix the garlic powder and oregano into the breadcrumbs to ensure even distribution of flavor. Don't rush this step; make sure each piece of eggplant is evenly coated. This will give your final dish a wonderful textural contrast between the crispy breading and the soft eggplant.

If you're looking for a gluten-free version, substitute the all-purpose flour and breadcrumbs with almond flour and crushed gluten-free crackers. This not only keeps the crispy texture but also adds a nutty flavor that complements the eggplant beautifully.

Layering for Success

When layering your eggplant parmesan, start with marinara sauce to prevent the bottom layer of eggplant from becoming soggy. This technique allows the flavors to meld beautifully without compromising texture. Ensure each layer of eggplant is well-separated, so that every slice retains its crunch. I typically use about 1/3 of the cheese for each layer, reserving just enough mozzarella and Parmesan to crown the top layer with a nice cheesy finish.

To add another dimension of flavor, consider infusing your marinara sauce with crushed red pepper or fresh herbs like thyme or rosemary. These additions can elevate the dish, giving it a richer depth that perfectly complements the eggplant.

Ingredients

Gather your ingredients to make the preparation easier.

Ingredients

2 medium eggplants, sliced into 1/4-inch rounds
1 teaspoon salt
2 cups marinara sauce
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1 teaspoon dried oregano
1 teaspoon garlic powder
Fresh basil leaves, for garnish

Be sure to have everything measured out before you start cooking.

Instructions

Follow these easy steps for a delicious baked eggplant parmesan.

Prepare the Eggplant

Sprinkle salt over the sliced eggplant and place it in a colander for about 30 minutes. This helps to draw out moisture and bitterness. After 30 minutes, rinse the eggplant slices and pat them dry with paper towels.

Bread the Eggplant

Set up a breading station with three dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with oregano and garlic powder. Dip each eggplant slice first in flour, then in eggs, and finally in breadcrumbs, coating evenly.

Bake the Eggplant

Preheat your oven to 400°F (200°C). Place the breaded eggplant slices on a baking sheet lined with parchment paper and bake for 25 minutes, flipping halfway, until golden brown.

Layer the Ingredients

In a 9x13 inch baking dish, spread a thin layer of marinara sauce, followed by a layer of baked eggplant, a sprinkle of mozzarella, and a layer of Parmesan. Repeat layers until all ingredients are used, finishing with a layer of cheese on top.

Final Bake

Return the dish to the oven and bake for an additional 25 minutes, or until the cheese is bubbly and golden brown. Let it cool for 10 minutes before serving, garnished with fresh basil.

Enjoy your homemade baked eggplant parmesan with family and friends!

Pro Tips

For an extra flavor boost, add your favorite herbs to the marinara sauce or experiment with different types of cheese. You can also substitute breadcrumbs with panko for an even crunchier topping.

Storage and Reheating Tips

If you have leftovers, store your baked eggplant parmesan in an airtight container in the refrigerator for up to three days. The flavors continue to develop, making it a fantastic meal to enjoy later. To reheat, place it in an oven preheated to 350°F (175°C) for about 20-25 minutes, or until heated through. Cover it with foil if the top starts to over-brown.

For longer storage, consider freezing it before baking. Assemble the layers in a freezer-safe dish, cover with plastic wrap and then aluminum foil, and freeze for up to two months. When you're ready to enjoy it, thaw it in the refrigerator overnight before baking as directed.

Serving Suggestions

Sunday Baked Eggplant Parmesan pairs beautifully with a fresh green salad tossed in a light vinaigrette. The crunch of the salad complements the dish's richness, making for a balanced meal. Adding a sprinkle of pine nuts or walnuts to the salad can elevate the flavor profile even more.

For a heartier option, serve it alongside a side of garlic bread or over a bed of buttery polenta. This not only extends the meal but also allows you to savor every bit of that delightful marinara sauce. Don’t shy away from garnishing with additional fresh basil for a fragrant finish!

Questions About Recipes

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble the dish a day in advance and store it in the refrigerator. Just bake it when you're ready to serve.

→ Is it possible to make this recipe gluten-free?

Yes, you can use gluten-free breadcrumbs and flour to make this a gluten-free option.

→ What can I serve with baked eggplant parmesan?

It pairs beautifully with a fresh salad, garlic bread, or even pasta on the side.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for the best texture.